volume 01 winter 2014| |

volume 01 winter 2014| |

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welcomelocal food, culture & lifestyle

Welcome to Mainly Local we’re glad you found us. We are a newly formed publication that believes in local food, great company, and the west coast lifestyle. We were founded in 2014 by an Emily Carr Student who shares a passion for all things food and local culture.

Mainly Local is a quarterly publication showcasing the vibrant community known as Main Street. Main Street is located within the beautiful ‘mountainesque’ city of Vancouver, British Columbia.

We hope you enjoy exploring the community of Main Street & encourage you to explore other communities within this beautiful city, we all call home.

table of

contents

local eats

in season

recipes

good reads

main events

The Fish Counter 33 Acres

Vancouver Winter Farmers Market

Just Beet It Kale Chips Root Salad

Sweet Potato Soup

Slow Food Tiny Gardens

The Regional Assembly of TextMain St. Winter Farmers Market

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good reads

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good reads

local eats

33 Acres, 15 w 8th Ave. near Main

The Fish Counter, 3825 Main St.

good reads

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local eats

Before the Food Network came along, chefs weren’t the celeb-rities so many are today. And although TV portrays top chefs as spending every spare moment in the kitchen, the reality for most who reach high-level positions is different. Executive chefs typically pass just as much time, if not more, in a back office doing paperwork as they do in front of a flaming grill.

That kind of administrative overload is what got Robert Clark thinking about a change. The chef best known for his ten-ure as executive chef for the Kambolis Restaurant Group (C restaurant and Raincity Grill) recently dived headfirst into his first business venture, one that brings him out of the back-room again. He’s teamed up with marine biologist and con-servationist Mike McDermid, formerly the Ocean Wise man-ager at the Vancouver Aquarium, to open the Fish Counter, a sustainable-seafood shop and eatery on Main Street.

The partnership itself isn’t new: in 2005, Clark worked with the Vancouver Aquarium to found the Ocean Wise program, which promotes sustainable seafood. But the satisfaction Clark is experiencing as the chef at this lively little fish shop is something he hasn’t felt in a while.“Where I feel most com-fortable is cooking,” Clark says in a follow-up phone call after the Georgia Straight visited the Fish Counter. “As executive chef at C or as corporate chef of a group of restaurants, my job wasn’t to be cooking; my job was something else, and it wasn’t really as rewarding for me as cooking.“I enjoy myself much more now,” he adds. “Now I look at the soup [for sale] on the shelf, and I know I made it. I’m doing what I love to do. I’m ecstatic.”Seeing Clark in action at the store is a bit like watching a cooking show live, without the burning lights. On any given day, you might stand a foot away from him while

he shucks oysters, or watch him up close in the stainless-steel enclosed kitchen area alongside line cook Ian Johansen as the two crank out Baja-style fish tacos or fish and chips.

The shop has an upbeat energy, with McDermid and Clark bantering back and forth. With the walls and ceiling painted white, exposed pipes and wooden beams, and daily menus printed in Jiffy marker on big sheets of paper thumbtacked to one wall, the interior is industrial and comfortable.

Half of the room is retail, with display cases featuring fish and seafood to cook at home. (On one visit, Campagnolo chef Robert Belcham stopped in to purchase crab and caviar.) There are those aforementioned shelves full of soups, sauces, dressings, and broths. Tanks hold live crab and lobster. Then there are prepared dishes that would make Poseidon swoon: paella, seafood salad, sockeye-salmon lox, sockeye and Chi-nook salmon maple nuggets, crab cakes, tuna tataki, seine-caught herring, and more.

The other half of the room is an eatery: the kitchen, of course, and a couple of reclaimed wooden benches and a window counter for ultra-casual chowing down on dishes that change regularly. Ever-present menu items include lightly battered fish and chips, made with halibut, lingcod, Pacific cod, wild salmon, or oysters. They come with Kennebec fries and cole-slaw made with big pieces of kale—truly Vancouver.

type of seafood varies with what’s available, but Clark ensures that there’s always lots of it: hefty chunks of lingcod (from Vancouver Island’s west coast), pink salmon (from Haida Gw-

the fish counterSustainable fresh fish is our game

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aii), and halibut (from Johnstone Strait), as well as local mussels, clams, humpback shrimp, and spot prawns. Imbued with saffron and topped with a generous scoop of garlic purée, it also has lots of corn and red peppers. Each serving is ample in size and abundant in flavour, and comes in a compostable bowl. (All of the takeout dishes are compostable, in fact, as is the cutlery.)

Crispy line-caught cod is nestled in a corn tortilla with sprightly tomatillo and mango salsa and spicy crema; add a squeeze of lime, and the fish tacos bring to mind palapas, white sand, and blazing sun.

There’s also a dairy-free clam chowder and daily vegan soups, such as roasted eggplant and chickpea or spicy corn and wild rice.

Prices are very reasonable: tacos go for $5.95 each or four for $20, bouillabaisse is $6.90, and two pieces of lingcod and chips costs $16.90. A trip here proves you don’t have to spend big bucks to savour a sustainable-seafood feast.

local eats

good reads

good reads

good reads

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Our vision was born out of enjoyment for the binding elements of life. The spirit of community sharing; Drink, food, conversation, space, and ideas. We carry a strong ap-preciation for the boundless limits created by hard work. We’re influenced by the natural elements of our surroundings, fueled by creative thinking, and driven to make the highest quality product.

Rooted in West Coast convictions of resourcefulness and persistence, the California Common was born out of the Gold Rush of 1848. Even back when brewing equipment was scarce beer enthusiasts were unwilling to put their craft on hold. Making do with less, inventive brewing techniques led to the creation of a hybrid lager and ale. Out of necessity the brew-masters became partial to using the Pacific air as a cooling system and sourced hops locally. So it goes, this beer came to be apart of the cultural identity among the working class in the late 19th century. This style was widely known to satisfy an insatiable thirst after a long day of work as they built the foundations for life in the West as it stands today. Distinguished in breweries at the time by using copious amounts of local hops and very high carbonation.

Traversing a little further North here in wooded British Columbia our beer serves the very same purpose. Easy on the alcohol content and weighing in on taste for a complete balance. Utilizing Mount Hood hops lends a spice infused aroma.

Our space is located in Vancouver near a synthesis of forest and the Pacific. Its here we’ve carved out a space to foster collectivity and fine craft beer. We hold that quality product exists in solidarity with working among friends, family, and community. This is an inclusive space; we value innovation in both our craft and design. Our common area was created to align these fundamentals with the simple aesthetics of our surrounding environment and overall aesthetic.

acres Take a break and grab a local pint

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local eats

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good reads

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good reads

in season

where 30th & Ontario Street at Main St.

when Every Saturday from 10am t0 2pm

what Vancouver Winter Farmers Market

good reads

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23

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good reads

mushrooms

About 100 species of mushrooms are being studied for their health-promoting benefits. Of those hundred, about a half dozen really stand out for their ability to deliver a tremendous boost to your immune system.

It’s important to eat only organically grown mushrooms because they absorb and concen-trate whatever they grow in good or bad.

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good reads

squash

Winter squash is one of the richest sources of plant based anti-inflammatory nutrients such as omega 3s and beta-carotene, which are im-portant for a strong immune system to help protect against colds and flu.

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good reads

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good reads

recipes

Kale Chips

Root Salad

Just Beet It

Sweet Potato Soup

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good reads

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recipes

just beet it

This juice is the most incredible colour and is wonderfully sweet. Beets are said to lower blood pressure, carrots pack a super beta-carotene punch, apples are cancer fighters, and ginger just loves everyones heart.

1 beet, cut into wedges

2 large carrots

1 large apple cut into wedges

preparation juice everything into a tall glass or mason jar. Alternatively, you can finely chop all the ingredients and pop them into a powerful blender with 1/2 cup of water, then pass the mixture through a fine-mesh strainer into a glass. Stir and drink immediately.

Serves 1 as a quick cleanse or pick me up

1 inch piece of fresh ginger

1/2 lemon, zest and pith removed

Pinch of cinnamon

Need an energizing pick me up .. look no further

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good reads

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recipes

kale chips

Kales distinct flavour is intensified during roasting. In this simple recipe the kales flavour is brightened and complimented with a dash of salt. Kale is currently in season at the Main Street farmers market.

preparation Preheat oven to 200 degrees F. while oven is preheating prep Kale by washing it and chopping it into rough sized pieces. Next, drizzle the Kale with olive oil until lightly coated. Place the Kale on a baking sheet lined with parchment paper and bake in the oven for 1 hour or until the kale is lightly browned and crispy. Season with sea salt and serve.

Serves 2 as a quick snack

Slow down and bake your own healthy snack

fresh kale

olive oil

sea salt

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recipes

root salad

This combo of deliciously crunchy root vegetables is a great way to do salad during those rainy winter months in Vancouver. This combo is also super filling, and won’t leave you feeling heavy and gross…always my favourite kind of dish.

2 lbs colourful carrots

2 large beets

1 parsnip

preparation Gently peel the carrots and parsnips. Leave them whole if they are all the same size – if not, chop the larger veggies to equal the size of the smaller ones. Peel and chop the beets into rough cubes, about 1-inch all around. Place all the veggies onto a baking sheet. Season with salt and pepper and drizzle lightly with olive oil. Place in a 400°F degree oven and bake for about 20-25 minutes, shaking them periodically for even cooking. Remove from oven when soft, slightly brown and caramelized. Meanwhile, make the dressing. Place all the ingredients aside from the oil in a mixing bowl. Drizzle in the oil while whisking to combine. Season to taste.

Serves 4 as an easy and time saving appetizer

olive oil

pepper

sea salt

A colourful and cheerful appetizer for any meal

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recipes

sweet potato soup

This is the perfect soup... with its southwestern flavours and its creamy, rich texture without the dairy, you’ll really feel as if you’re having a treat. For a bit of extra texture, pan - fry a few pieces of sweet potato in a bit of extra texture, pan-fry a few pieces of sweet potato in a bit of olive oil with toasted cumin or coriander and slide them on to the finished soup before serving.

2 tablespoons extra virgin olive oil

1 large red onion, finely diced

2 garlic cloves, minced

6 cups of vegetable stock

preparation Heat the olive oil in a large, heavy pot over medium heat. Add the onion, garlic, cilantro sprigs, cumin, and a heavy pinch of salt and cook, stirring now and then, until soft-ened but not browned, 10 minutes. Add the chipotle and the sweet potatoes and stir to com-bine. Add the vegetable stock to the pot and turn up the heat. Once the soup comes to a boil, lower the heat and simmer until the sweet potatoes are very soft, about 30 minutes. Remove and discard the cilantro. Carefully puree the soup in a powerful blender. If you want a really refined, smooth texture, you can pass the pureed soup through a fine-mesh strainer. Garnish each bowl with a few of the reserved cilantro leaves.

Serves 4 as a comforting lunch

5 sprigs of cilantro (for garnish)

3/4 cumin

1 1/2 teaspoons of chipotle powder

2 large sweet potatoes, peeled and diced

For those cold and rainy days

good reads

Slow Food

Tiny Gardens

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good reads

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good reads

Have you ever forgotten if or even what you just ate? If so, you are probably one of mil-lions who suffer from "fast-eating syndrome." While eating quickly might prevent being late to an important meeting or appointment, it certainly won’t do much to prevent packing on the pounds.

Recent research suggests people who eat slowly tend to consume fewer calories and stay fuller longer than those who eat quickly. According to another study, the quicker we eat, the less time we give our bodies to register fullness. Speed eating impacts the effective-ness of a gut hormone responsible for signaling the brain that you have had enough. As a result we end up eating way more than we would have, which can lead to excess body fat storage or weight gain.

On the flip side, eating at a slower pace increases the response of an anorexigenic, or satiety hormone, called Peptide YY (PYY) and Glucagon-like peptide (GLP-1). Bottom line, the slower we eat, the more time we give our body to feel satisfied.

here are some top strategies to slow eating pace

portion controlWith less food in front of you, the chances of over-eating are reduced, even if you race through the meal.

eat every 2-3 hoursEating small frequent meals prevents speed or over-eating related to extreme hunger. Consis-tent eating also increases metabolism.

drink between bitesInstead of scarfing it all down at once, take sips of water throughout the meal to naturally help slow your fork action.

chew foodPace yourself by taking at least 10-20 chews before you swallow.

focus on the foodPut down your phone and close your computer for just 20 minutes while eating. This may be all it takes for your body to recognize its hunger-fighting hormones are kicking in.

slow foodSlow down and let your metabolism speed up

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good reads

The Essential Urban Farmer by Novella Carpenter

The authors have written a comprehen-sive bible for the urban farmer, which will help you navigate every single as-pect of farm planning (including bees, poultry, rabbits, goats, fruit trees, irri-gation and more!). Even the famous Al-ice Waters recommends it: “This lucidly written, encyclopedic volume—which contains everything from homemade fertilizer recipes to chicken coop blue-prints—is the single most useful re-source I know for urban dwellers,” she says on the back cover.

Apartment Gardening by Amy Pennington

So you think you can’t garden because you live in a small apartment? Nonsense. The author has ideas for gathering sup-plies, growing herbs, edible blossoms, home pickling, planting, growing let-tuce, seed starting and tons of reci-pes—all of which can be achieved in the smallest of flats. She even has a chapter devoted to making your own organic beauty products.

Mini Gardens by Lawrence Lachoff

This slim volume on miniature gardens is a catalog from a toy company from 1972, so don’t try ordering any of the small ter-rariums in the back section! Still, this cute used paperback (you could even call it a zine) features seven brief chapters on the author’s personal exploration and record of learning how to grow plants in tiny spaces.

Vertical Vegetables and Fruit by Rhonda Massingham Hart

When the author suggests “growing up,” she means having your plants grow up toward the sky (she’s not commenting on your maturity level). Her guide is full of ideas on techniques such as trellises and tepees, growing vine-friendly fruits such as peas, cucumbers and melons and all kinds of other resources for those who need to make the most of a small space.

tiny gardensThe best resources for amateur city dwelling Farmers

main events

Main St. Winter Farmers Market

The Regional Assembly of Text

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main events

When we first opened The Regional Assembly of Text in 2005, we knew we wanted to host a monthly event that was free & open to the public. We were eager to create an evening that would inspire, and also bring people of like mind together in our new neighbourhood, Main street. Our store was inspired to create the letter writing club because our store focuses on text as a theme, and because we already had a large collection of typewriters, letter writing seemed like the perfect idea for a monthly event. We are also both passionate about sending and receiving mail, which made the decision even easier. Most of the people who attend the Letter Writing Club are excited about using a type-writer. Either they have never used one before, or perhaps they remember using one when they were young and want to try out the old temperamental machines again. Each month we get an astounding number of newcomers and a fair number of reg-ulars. I think what draws them to this event is the combination of attending a social gathering while also feeling encouraged and inspired to write letters again. There is a certain charm and satisfaction that comes with writing and receiving mail, one that is completely different from all other forms of communication and social interaction these days. For the most part, people hear about the Letter Writing Club either through a friend or from visiting the store. We have also been lucky enough to have received a great deal of press surrounding the evening, which has helped broadcast the event to a wider audience. Our website also has a ‘monthly reminders email sign up’ for those needing extra help remembering that we meet on the first Thursday of every month at 7pm in our Vancouver store at 3934 Main Street. If you've never written on a typewriter before do not fear! Attend with no experience or supplies and feel welcomed.

regional assemblyA type enthusiasts dream

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main events

farmers marketMake the trip up to your local farmers market

Vancouver Farmers Markets (otherwise known as Your Local Farmers Market Society) is about people who love fresh food at festive gatherings. With the initial goal in 1995 to create the fun and value of weekly Farmers Markets in urban settings, the Society and the Markets have become Vancouver plazas of fun, discovery, and connecting.

The good feeling of the Markets gets even deeper. We produce our weekly Markets to cre-ate healthy food networks that sustain our land, our community, and our homes.

When you shop at Vancouver Farmers Markets, you help keep BC farmers farming. Through the Markets and our special events, the Society spreads awareness of agricultural issues facing our largely urban society. These issues range from the truths about geneti-cally modified foods, to fair pricing for agricultural products, to the glory of a variety of foods available with a locally-networked food system. If you have questions about how and what kinds of food arrive at your table, a visit to the Markets, and a tour of our website, will bring you some fresh answers.

at the market this month

produce: Beets, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Celery Root, Chard, Garlic, Green Onions, Hazelnuts, Fennel, Fresh Herbs, Honey, Kale, Kholrabi, Leeks, Micro-greens, Mushrooms, Onions, Parsnips, Peppers, Potatoes, Radishes, Rutabagas, Salad Greens, Spinach, Tomatoes, Turnips, Winter Squash.

meat, seafood & dairy: Beef, Cheese, Chicken, Clams, Cod, Eggs, Halibut, Lamb, Mussels,

Oysters, Pork, Sablefish, Salmon Shrimp, Cod, Tuna, Turkey.

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Local Eats

In Season

Recipes

Good Reads

Main Events

bibliography

“Our Mission - 33 Acres Brewing Company.” 33 Acres Brewing Company. N.p., n.d. Web. 8 Apr. 2014.

Johnson, Gail . “The Fish Counter sustainable seafood shop puts Rob Clark in front again.” Straight . N.p., 21 Jan. 2014. Web. 8 Apr. 2014.

Mercola. “The Health Benefits of Mushroom Consumption.” Mercola.com. Dr. Mercola , n.d. Web. 8 Apr. 2014.

“The World’s Healthiest Foods.” The World’s Healthiest Foods. The George Mateljan Founda-tion, n.d. Web. 7 Apr. 2014.

Paltrow, Gwyneth, and Julia Turshen. It’s all good: delicious, easy recipes that will make you look good and feel great. New York City : Grand Central Life & Style , 2013. Print.

Moskovitz, Lisa. “Why Eating a Little Slower Could Help You Lose Weight.” Greatist. N.p., 17 Jan. 2014. Web. 8 Apr. 2014.

O’hara, Gail . “Kinfolk.” Kinfolk Tiny Gardens A Roundup of Urban Farming Books Comments. N.p., n.d. Web. 8 Apr. 2014.

Pihl , Katherine , and Nicola Fuller . “Dear Scribes .” Sincerely Slow. N.p., n.d. Web. 8 Apr. 2014.

“Vancouver Farmers Markets - Prepare to Meet Your Maker.” Vancouver Farmers Markets - About. N.p., n.d. Web. 8 Apr. 2014.

kate fearnall | photographer | vancouver, bc

contributor